Roasted and Charred Broccoli with Peanuts


Roasted and Charred Broccoli with Peanuts

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March 29, 2017

Roasted and Charred Broccoli with Peanuts


1 bunch broccoli (about 1 1/2 pounds), ends trimmed, stems peeled

3 tablespoons olive oil

Kosher salt, freshly ground pepper

1 freshly ground pepper

2 tablespoons unseasoned rice vinegar

1/4 cup unsalted, roasted peanuts, coarsely chopped

1/2 teaspoon sugar

2 tablespoons nutritional yeast, plus more

4 scallions, thinly sliced

Flaky sea salt (such as Maldon)


1Preheat oven to 450°. Slice broccoli stems on a diagonal 1/4" thick. Transfer to a rimmed baking sheet, toss with oil, and season with kosher salt and pepper. Gather up loose pieces of left-behind florets and finely chop. Roast stems until browned around edges, 15-20 minutes. Add vinegar; toss to coat.

2 Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high. Add florets. Season with kosher salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes. Reduce heat to low; add peanuts and sugar. Cook, stirring, until nuts are golden brown. Stir in 2 tablespoons nutritional yeast; season again.

3 Serve broccoli stems and florets topped with scallions, sea salt, and more yeast.